Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups shredded cabbage
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1/2 cucumber, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped roasted peanuts
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp peanut butter
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes
Instructions
- Season chicken with salt and pepper. Heat oil in a pan over medium heat. Cook chicken for 6-7 minutes per side until fully done. Let rest, then slice.
- In a large bowl, combine cabbage, bell pepper, carrot, cucumber, cilantro, and mint.
- In a small bowl, whisk lime juice, fish sauce, honey, peanut butter, garlic, ginger, and red pepper flakes.
- Add sliced chicken and dressing to the vegetables. Toss well.
- Top with chopped peanuts before serving.
Notes
- Use pre-shredded cabbage for convenience.
- Adjust red pepper flakes for desired spice level.
- Replace fish sauce with soy sauce for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Thai chicken salad, lime peanut dressing, crunchy salad